For all of us Bais Yaakov Boro Park alumni out there (from 20-plus years ago), I’m sure you recall our daily snack of flower butter cookies! Used as a base for this tasty pecan topping, you’ll see these flowers blossom into a delectable, mouthwatering treat!
Pecan Flower Cookies
Recipe By Esther Ottensoser
- Cooking and Prep: 20 m
- Serves: 24
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Contains:
Ingredients (6)
Main ingredients
Start Cooking
For the Cookies
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Preheat oven to 350°F (180°C). Lay the cookies on a Gefen Parchment Paper-lined baking sheet.
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Place the margarine, brown sugar, coconut, and pecans in a medium-sized pot and bring to a boil, stirring until combined.
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Place one teaspoon of the mixture on each cookie.
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Bake for eight minutes. Allow to cool.
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Drizzle with white and dark chocolate.
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Sounds great! + a few questions
Sounds good and so easy! A few questions though - - Is this recipe sized for the mini butter cookies or full size ones? - What can be substituted for the coconut? - How much in advance do you think these can be made? TIA!Replies:
From the picture it seems to me it's for the full sized ones. I would skip the coconut or even use the ground praline they sell near the chocolate chips. I think they can be made a few days in advance and stored in an airtight container.
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Sounds great! + a few questions
Sounds good and so easy! A few questions though - - Is this recipe sized for the mini butter cookies or full size ones? - What can be substituted for the coconut? - How much in advance do you think these can be made? TIA!Replies:
From the picture it seems to me it's for the full sized ones. I would skip the coconut or even use the ground praline they sell near the chocolate chips. I think they can be made a few days in advance and stored in an airtight container.
